Pecan Chicken w/ Plum Sauce
This is a terrific fall and holiday hors d'oeuvre but can also be made larger for an elegant appetizer or entrée.
Ingredients
Pecan Chicken
- Boneless Skinless Chicken Breasts (quantity based on number of guests)
- 1 cup Hellmann's Mayonnaise
- 1 tbsp White Rice Vinegar
- 1 tbsp Lemon Juice
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 1 pinch Salt
- 1 pinch Pepper
- 1 cup Pecans (use pieces - it is a waste to use whole pecans)
- 1 cup Breadcrumbs
- ¼ cup Flour
- 1 tbsp Sugar
- 1 pinch Additional Salt
- 1 pinch Additional Pepper
- ¼ cup Canola Oil
- ½ cup Olive Oil
Plum Sauce
- 1 cup Plum Preserve
- 2 tbsp Strawberry Preserve
- 2 tbsp Apricot Preserve
- ¼ cup Grand Marnier
Instructions
Pecan Chicken
- Clean and cut Boneless Skinless Chicken Breasts into desired size. For hors d'oeuvres use ½-inch cubes; for appetizers use 3-inch squares; for entrée use whole breast.
- Place cut chicken in bowl and add Mayonnaise, White Rice Vinegar, Lemon Juice, Onion Powder, Garlic Powder, Salt and Pepper. Toss to completely coat chicken.
- In food processor place Pecans, Breadcrumbs, Flour, Sugar, Additional Salt & Additional Pepper. Pulse to chop nuts and incorporate all ingredients.
- Coat marinated chicken with nut mixture.
- Fry chicken until golden brown in Canola Oil and Olive Oil. Drain on brown paper or doubled paper towels.
Plum Sauce
- In saucepan place Plum Preserve, Strawberry Preserve, Apricot Preserve and Grand Marnier. Heat until smooth.
- Serve Plum Sauce with Pecan Chicken as a dipping sauce or toss chicken in sauce.
